CEPS RISOTTO
- Round, creamy Carnaroli rice
- Italian rice fields
- Real pieces of ceps
- Easy to cook
THE INCREDIBLE STORY
The generous roundness of grains will lead you directly to the Po plain, where it is cultivated thanks to the rice fields designed by... Leonardo da Vinci himself.
Description
Ceps risotto is one of the typical dishes of Italian cuisine. The Carnaroli rice, grown in the Po Plain, offers the creamy side and ceps allows you to share a refined and easy to cook dish.
Follow the recipe of our risotto in our «recipes» tab !
Carnaroli rice (93%), ceps* (Botelus edulis) (2%), salt, onion*, potato starch and maltodextrin*, yeast extract*, carrot and onion extract*, sunflower oil*, basil extract*, parsley*and rosemary*, garlic* (*dehydrated products) May contain traces of crustaceans, eggs, fish, soy, celery, mustard, sesame, mollusc
Nutritional values per 100g :
|
Energy |
1502 kJ /354 kcal |
|
Fat |
1,3 g <0,1 g |
|
Carbohydrates (with sugars) |
77 g <0,7 g |
|
Proteins |
7,7 g |
|
Salt |
1,9 g |
Grown in rice fields in the heart of the Po Plain, the Carnaroli rice is indeed the easiest risotto rice to cook and the one that will bring the most creaminess in your dish.
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